This month, a little bit about protein (Meat proteins!) and why you need to be eating it.
We all need meat proteins, MORE is needed as we age. To support overall health and longevity, we need about 50% of our body weight in protein a day. So, if you weigh 160 pounds, you need 80 grams a day, or 27 grams at three meals in a day.
Benefits of protein:
- Boosts muscle mass while supporting tendons, ligaments and other tissues of your body. Muscle mass is also required for healthy bones. It also supports muscle recovery and muscle synthesis.
- Assists with weight loss by increasing satiety, promoting the retention of lean muscle and improving your metabolism. Satiety after eating meat proteins helps in not wanting to snack and adding in extra empty calories which helps contribute to weight loss.
- Boosts your mood due to the amino acids that help with neurotransmitter function, hormone balance, and helps to control moods like anxiety, irritability and depression.
- Maintain healthy blood sugar levels through insulin production, that depends on adequate protein intake. This stops the blood sugar swig of high and low. Protein can slow the absorption of sugars in meals as well.
- Supports bone health by improving bone weakness, and containing minerals needed for bone health.
- Supports cardiovascular health, reducing the risk of heart disease and high blood pressure.
- Promotes healthy brain function due to the amino acids that are needed for making neurotransmitters, hormones and enzymes that are needed for cognitive function. Energy levels, focus and concentration all need a steady supply of amino acids. Beef, fish dairy products, eggs and clams are your only sources of B-12, that also affects brain function.
Space your protein intake out over the day, if you find you are gaining weight, you may want to look at your carbohydrate intake. Digestive issues from upping your protein intake may indicate low stomach acid and an inability to process it, the same goes for an aversion to meat.
Some scientific data on the numbered points above:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6566799/
https://pubmed.ncbi.nlm.nih.gov/18469287/
https://www.ncbi.nlm.nih.gov/books/NBK209058/
https://pubmed.ncbi.nlm.nih.gov/9416027/
https://pubmed.ncbi.nlm.nih.gov/15018487/
https://pubmed.ncbi.nlm.nih.gov/12544662/
https://pubmed.ncbi.nlm.nih.gov/15269262/
Five years ago, in August I opened my business, Farm or Pharma! As a celebration of this, anybody who signs up for a 3-month Nutritional Therapy package with or without Functional Blood Chemistry in August of 2024, will receive 25% off that package. This cannot include a package where you also see Doctor deEscobar.
To do this, schedule a free Discovery Call with me using the link below, choose the blue button that says “Book and Appointment”:
https://farmorpharma.com/contact-me/
Should you choose to do a 3-month Nutritional Therapy package, I will email you a PayPal invoice with the 25% discount. You do not need a PayPal account; you can pay by credit card through my account.
Nutritional Therapy packages:
https://farmorpharma.com/nutritonal-therapy-services/
While my blog this month is about protein, it also happens to be summer in the USA and the height of our garden production! We are back at 3 vegetables and a meat for dinner! I am always looking for new ways to prepare the vegetables to make it more interesting!
This months recipe is grilled tomatoes! SUPER easy to make and delicious! My farm stand had smaller tomatoes this time, so about a teaspoon of cheese on each and I forgot to add the basil!!
Grilled Tomatoes with Parmesan Cheese
Serves 4
2 large Heirloom tomatoes
Unrefined Sea salt and pepper to taste
Granulated garlic to taste
8 Tbsp of Parmesan Cheese (If you cannot do dairy, VioLife makes a vegan parmesan that works well)
4 tsp of Fresh Basil
Directions
Chiffonade the fresh basil, by stacking the leaves, rolling them up and then thinly slicing them.
Slice the tomatoes into 8 circular slices
Salt and pepper each tomato slice on each side
Sprinkle each tomato slice on each side with granulated garlic
Place on grill and char on each side
Sprinkle about a Tbsp of Parmesan on each tomato slice, let the cheese melt, sprinkle each tomato with the basil. Serve and enjoy!
The green beans I boiled in salt water, and then melted butter and fresh diced garlic to pour over.
The squash and zucchini I sautéed on low heat in bacon fat, with a sliced Vidalia onion, salt and pepper until nicely caramelized.
Adding fat like cheese, butter and bacon fat to your vegetables ensures that you will be able to utilize the fat-soluble vitamins in them.
Are you eating meat? If not, it is time to start, every cell in your body needs it,
supplement with fermented vegetables for added health benefits!
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